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–+ servings
image of a beautifully arranged flat lay of dark chocolate chips dried cranberries whole almonds flour sugar butter eggs and vanilla extract on a rustic wooden surface with warm natural lighting

Dark Chocolate Cranberry Almond Cookies

These dark chocolate cranberry almond cookies are a texture masterpiece—chewy, crunchy, sweet, and tart all at once. Made with bittersweet chocolate, dried cranberries, and toasted almonds, they’re perfect for holiday platters or cozy family treats.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp cornstarch (optional) for extra softness
Wet Ingredients
  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 2 tsp vanilla extract
Mix-Ins
  • 1 cup dark chocolate chunks 60-70% cacao, chopped from a bar
  • 3/4 cup dried cranberries sweetened (Craisins)
  • 3/4 cup almonds sliced, slivered, or chopped; toasted

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment Paper or Silicone Mats
  • wire cooling rack
  • Skillet (for toasting almonds)

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Toast the almonds in a dry skillet over medium heat for 3-5 minutes, stirring constantly, until fragrant. Transfer to a plate to cool.
  3. In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until pale and creamy.
  4. Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl.
  5. In a separate bowl, whisk together flour, baking soda, salt, and cornstarch (if using).
  6. Gradually add dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  7. Fold in chocolate chunks, dried cranberries, and toasted almonds by hand using a spatula.
  8. Scoop heaping tablespoons of dough (1.5–2 tbsp each) onto prepared sheets, spacing 2 inches apart.
  9. Bake for 10–12 minutes, until edges are golden but centers still soft.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 85mgPotassium: 85mgFiber: 2gSugar: 14gVitamin A: 120IUVitamin C: 2mgCalcium: 20mgIron: 1.2mg

Notes

Pro Tips: For chewier cookies, add a slice of white bread to the storage container. Sprinkle flaky sea salt on warm cookies for a sweet-salty contrast. Dough can be frozen for up to 3 months—bake straight from frozen, adding 1–2 minutes to bake time.
Variations: Use gluten-free flour blend for gluten-free cookies. Substitute with flax egg and vegan butter for vegan version. Add orange zest or warm spices like cinnamon and nutmeg for seasonal flair.
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